Crispy, cornmeal-coated,
pan-fried trout served with a refreshing mint, onion and orange
relish.
Pan-Fried
Trout with Onion-Orange Relish
- 1 medium orange, peeled
and cut into 1/2-inch pieces
- 1 teaspoon orange zest
- 3 tablespoons chopped
fresh mint
- 2 tablespoons olive oil
- 2/3 cup chopped red onion
- 2 tablespoons white wine
vinegar
- 1 to 1 1/3-pound trout,
boned, cut in half lengthwise
- Salt and freshly ground
pepper to taste
- Yellow cornmeal
- Mix orange pieces, zest
and mint in small bowl.
- Heat 1/2 tablespoon oil
in large skillet over medium
heat. Add onion and saute until golden, then add vinegar. Mix until just heated through.
- Add onion mixture to
orange mixture. Season relish
with salt and pepper.
- Sprinkle fish with salt
and pepper. Coat on all sides with cornmeal.
- Heat remaining 1 1/2 tablespoons
oil in same skillet over medium-high heat. Add fish; sauté until crisp outside
and just opaque in center, about
4 minutes per side. Transfer fish to plates; top with relish.
Serves 2.
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